Food poisoning can be caused by the following microorganisms or their toxins and degradation products, among others:

• Campylobacter jejuni (raw milk, poultry meat)
• Salmonella (e.g., raw pork and poultry meat, raw milk cheese)
• Norovirus (e.g., mussels, frozen berries)
• Histamine (e.g., tuna, smoked fish)
• Fish and algae toxins (fish, mussels)
• Bacillus cereus toxin/ Cereulide (e.g., cooked rice, other prepared foods)
• Shiga toxin-producing E. coli/ STEC (e.g., raw milk, raw ground meat, cheese)
• Staphylococcus aureus toxin (e.g., prepared foods, cream-filled pastries)
• Clostridium perfringens (e.g., prepared foods)
• Clostridium botulinum (e.g., meat, fish, canned foods)
• Listeria monocytogenes (e.g., raw milk, raw meat for consumption)